Ingredients

  • 4 Buerre Bosc pears, peeled and cut in half from top to bottom
  • 1 litre cranberry juice or apple and blackcurrant juice

Directions

  1. Arrange pears in a saucepan and cover with juice.
  2. Bring to the boil then reduce heat and cook gently until tender, 10–15 minutes. Remove pears from juice, place in a heatproof bowl and set aside. Bring juice to boil and boil until reduced by half then pour over pears. Serve hot, warm or cold.

Tip: When using large pears, cut in half lengthways and use a teaspoon to scoop cores neatly out of pear halves

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